METHOD OF PRODUCING LACTIC CASEIN Russian patent published in 2003 - IPC

FIELD: technology of preparing milk-protein concentrates, particularly, production of food and technical casein. SUBSTANCE: fat-free milk with temperature 37-42 C is soured by sour prepared on pure cultures of lactobacilli Lactobacillus acidophilus of nonviscous races or kumiss sour prepared on pure cultures of Lactobacillus acidophilus for kumiss and Lactobacillus bulgaricus with acidity 90-160 T in amount of 1-10%. Product is thoroughly mixed and left till formation of curd of normal density with acidity 70-85 T for 2.0-2.5 h from moment of souring. Then curd is cut, a part of whey is poured, and milling and treating of grain are conducted by grain heating up to 60 C and ageing at the same temperature for 35 min. The rest of whey is poured out, and threefold washing of grain with water is carried out, casein grain is centrifuged and directed for drying. EFFECT: considerable reduction of time for souring of fat-free milk with sour prepared on pure cultures of lactic-acid bacteria. 2 tbl, 5 ex